Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

The genus Lactobacillus has represented an extremely large and diverse collection of
bacteria that populate a wide range of habitats, and which may have industrial applications …

Highlights•Filamentous fungi-contaminating foods are an insidious problem worldwide.•
Biopreservation is a sustainable, safe and eco-friendly alternative to fungicides.•Biocontrol …

In this study, the effect of selected Lactobacillus acidophilus ATCC 4356, Limosilactobacillus
fermentum DSM 20052, and Lacticaseibacillus paracasei subsp. paracasei DSM 20312 …

Fungal contamination of food, which causes large economic losses and public health
problems, is a global concern. Chemical methods are typically used in the food industry to …

A number of non-thermal preservation strategies have been adopted from the dairy industry
to improve cheese quality and safety. The application of lactic acid bacteria cultures that …

Manouri is a Greek whey cheese, with a Protected Denomination of Origin recognition,
produced by heating the cheese whey and added milk and/or cream at high temperatures …

Contamination of white-brined cheeses (WBCs) with yeasts is of major concern in the dairy
industry. This study aimed to identify yeast contaminants and characterize their succession …

Bioprotective cultures are applied to control the fungal spoilage of fermented dairy products
but only few studies evaluated their efficacy in cheese. To evaluate growth and antifungal …

Biopreservation is defined as using microbes, their constituents, or both to control spoilage
while satisfying consumer demand for clean-label products. The study objective was to …